Halwa is an Indian dessert prepared on occasion or festive.Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat, rice or lentil based halwa moong dal halwa is drier and more crumbly.
Halwa prepared with various other ingredients, including nuts kesar badam halwa milk based halwa milk rava kesari and vegetables Gajar Halwa fruit based Apple halwa
I am sharing Sooji halwa semolina based halwa is gelatinous and translucent, it is Roasted in clarified butter cooked with water adding sugar & flavour with green cardamom powder and garnish with nuts.
Sugar 1/3 cup or to taste
Ghee/Clarified butter 1 tbsp
Assorted Nuts 1/4 cup
Green cardamom powder a pinch
Water 1 cup
Heat a pan adding ghee.roast sooji on med flame till it changes it colour .add water sugar & cook till start leaving a pan.add cardamom powder.Garnish with Nuts.
Diwali is a festival of lights celebrated every year during an autumn month of India.Mostly Diwali night falls between mid-October and mid-November.On Diwali night, people dress up in new clothes or their best outfit, light up diyas (lamps and candles) inside and outside their home, participate in family puja (prayers) .After puja, fireworks and a family feast Specially Mithai (sweets), and an exchange of gifts between family members and close friends.
I am sharing my homemade Sweets collection On eve of Diwali.Most people bought from a sweet shop but for me preparing sweets at home is a gift for my family and friends.It gave an immense pleasure and satisfaction to me.
Yesterday on eve of my birthday prepared this yummy Indian dessert. Seviyan or vermicelli kheer, is a traditional popular dessert. In India and other countries of the Indian Subcontinent, vermicelli is known by various local names such as seviyan or semiyan in Hindi. it is used to prepare different flavor of dishes including a variation of kheer, a sweet dessert similar to Kheer (rice pudding)Vermicelli are also used in many parts of India to make a popular dish called Vermicelli Upma it’s a savoury dish.
Seviyan is a delicious and an easy recipe to make.It is made with milk,sugar, and then flavored with green cardamom powder. Garnish with Nuts as my daughter didn’t like I always add for me & my husband at a time of serving.
Vermicelli 2 cup
Whole Milk 8 Cup
Ghee or Unsalted Butter 4 tbsp
Assorted Nuts 1 tbsp
Sugar 1 cup or to taste
Green Cardamom powder 1 /2 tsp
Heat ghee in a non-stick pan. Add assorted nuts and saute till nuts are brown. Remove from heat, drain on absorbent paper and set aside.In the same pan, add vermicelli and saute till light golden. Remove from heat and set aside.Boil the milk in a deep non-stick pan. Add fried vermicelli, mix well and cook on medium heat for five to seven minutes.Add sugar then mix well and cook on low heat for five minutes.Remove from heat and add cardamom powder & assorted Nuts. Mix well and serve hot or chilled .My family preferred chilled desserts.
1 )Use a nonstick or heavy bottom utensil to make a seviyan kheer. Add the seviyan and roast them for about two minutes on medium low heat or one can buy Roasted sevaiyan from Indian Grocery store.if using pre-roasted then no need to use ghee or unsalted butter.
2)Sauteed nuts in a ghee or unsalted butter is an individual choice one can add plain nuts or skip nuts completely.
3)when cooled the seviyan kheer tends to be thick. so if you don’t like thick seviyan kheer then don’t thicken the milk.check a consistency of milk as per own taste buds.
Mango Mastani drink I never had before @india but heard & read a lot about this delicious drink.Today my daughter want to have mango milkshake but with a dollop of icecream.then only I got an idea to prepare this drink.available ingredients in Pantry & ice cream in a refrigerator.
It’s a popular dessert drink from Pune city in India. It’s a thick mango milkshake topped with Vanilla or Mango Icecream.& Nuts like cashew nut,pistachios & almonds.
1 cup chopped mango or fresh mango pulp
1 /2 cup chilled whole milk/ full fat milk
Cardamom powder a pinch(optional)
Few ice cubes (optional)
1.tbsp sugar or as required
1 scoop of vanilla ice cream or any ice cream of your choice
In a blender jar add mango cubes then.add sugar, cardamom powder.Blend to a smooth puree.Now add milk and few ice cubes.Blend again until all blends well.Pour into the serving glasses leaving half inch space on the top.Scoop out a dollop of ice cream and place them on the top.Garnish with pistachios & cashew nuts.Mango mastani is ready.Served chilled & drink this before Icecream Melt.
Boondi Kheer is a delicious Indian dessert.Prepared using Boondi laddoo,milk ,for flavouring, added Cardamom powder, Saffron & Garnish with Dry fruits & rose water.Most of a time when laddoos are leftover i prepared this dessert & everyone liked it .So sharing my Boondi kheer recipe.
Milk 1 litre
Boondi laddoos 3-4
Cardamom powder a pinch
Saffron (soaked)few strands
Dry fruits chopped
Sugar as per taste buds(if required)
Rose water few drops (Optional)
Boil milk adding saffron in a heavy bottomed pan.reduce it till become 3/4th in quantity.
Break boondi laddoos( using hand or fork.if laddoos kept in fridge.then keep it outside to come @room temp.otherwise it will become mushy).Add boondi in milk.stir for 1-2 min.check sweetness as laddoo is already sweet.if u wish u can add extra sugar or Turn off heat & add cardamom powder.once it cools down add chopped dry fruits & add rose water.Serve chilled or one can serve @ room temp.
Halwa is an Indian dessert prepared on occasion or festive .Most types of halwa are relatively dense sweetened with sugar.Textures of halwa also vary for example Flour based wheat ,rice or semolina based Sooji Halwa halwa is gelatinous and translucent, while lentil based halwa Moong Dal Halwa is drier and more crumbly.Halwa prepared with various other ingredients, including nuts ,milk ,ghee and vegetables such as Carrots Gajar Halwa.
I am sharing a fruit based halwa Apple Halwa.it’s a really delicious using an apple,ghee ,sugar,Cardamom powder ,Saffron & nuts.
Apple 3 medium size
Sugar 1/2 cup or to taste
Pinch of Cardamom powder
Saffron Strands few soaked (optional)
Pistachios(chopped) 1 tbsp
Ghee 1 tbsp
Wash ,peel & chopped apples.heat a non-stick pan adding ghee then add chopped apples cook it on medium flame until the water content in the pulp is evaporated and using back of spatula mashed apples now pulp will become slightly thick.now add sugar to the pulp and mix well. While stirring the pulp continuously add saffron & cook until halwa leaves the sides of pan.add cardamom powder.Turn off heat & serve in a bowl .Garnish with Chopped Pistachios.
Tips :Instead of Cardamom powder ,one can add Cinnamon powder or add any nuts as per individual choice.One can serve warm or @ room temp.Depend on Individual preference.
Carrot Burfi or Carrot Fudge is a dense milk based sweet confectionery from India.it’s traditional South Asian Sweet dish (barfi). Flavor of a barfi is often enhanced with fruits & nuts.They are typically cut into square, diamond, or round shapes. Different types of Barfi vary in their color and texture.check my recipe of Kesar Burfi .The most popular spice used to flavor Burfi dessert is cardamom & saffron.
Traditionally Carrot Burfi using red carrots.it’s not available here @united states .So I have used orange Baby carrot.This carrot fudge is made with five simple ingredients: grated carrots, ghee, milk, cardamom, and sugar.Garnish this dessert with chopped nuts ,I am using pistachios& almonds.During winter, it’s prepared as Gajar Halwa/carrot pudding check my recipe Gajar Halwa.
2 cups carrot grated
2 cups full fat milk
1/3 cup Khoa(Mawa)
1/2 cup Sugar
2 tbsp ghee
1/4 tsp Cardamom Powder
Pistachio’s & almonds chopped for garnish
In a large heavy bottomed pan add milk to a boil over medium-high heat.and then add carrots to boiling milk Keep stirring occasionally to prevent burning from a bottom.reduce heat to medium flame cook carrot till milk evaporates .around 20-25 minutes it takes.once carrot became like a dough then add khoya ,sugar,ghee & cook a mixture(10 -12 min more) till started leaving ghee from side.turn off flame .add cardamom powder.Greased a square tin or plate and transfer mixture to plate/tin to set Carrot mixture.Garnish with Almonds/pistachio .once it cooled down completely cut into desired shape & serve!!
Grated & sauteed Apple with sugar & cooked in milk &garnish with Nuts
Whole Milk 1.5 liters
Condensed Milk 1 tin
Apples 4-5 (peeled & grated)
Star anise 1 (optional)
Cardamom powder 1/4 tsp
Dry fruits (Raisins, almonds & Pistachios)& few for garnish
Few Saffron strands
Unsalted Butter 1 tsp
Rose water 1tsp (optional)
In a heavy bottomed pan boil milk & saffron to reduce till 3/4 th.meanwhile take a pan add butter & saute grated apple & keep aside.
Once milk reduce add grated apple.chopped nuts , star anise , cardmom powder & milkmaid .cook till u get desired.
consistency.add rose water
Keep ur kheer in a refrigerator to chilled.
Once chilled pour in a serving bowl ..garnish with saffron , Raisins & chopped nuts.
Enjoy ur Rabdi.
Kheer is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, with milk and sugar on a slow fire ; it is flavoured with cardamom & nut.Served Hot or Chilled
1/4th Cup or 100 g Basmati rice
1 can condensed milk or sugar to taste
1-liter fresh milk
Cardamom powder, to taste
Dry fruits for garnish
Boil fresh milk in a heavy bottomed pan.Add rice to the milk and mix.Cook on low flame till the rice grains turn soft and begin to break.Now add cardamom powder to the rice-milk mixture and stir well.If you are using condensed milk, Keeping on a slow flame, mix in the sweetened condensed milk into this pan and stir thoroughly.
Simmer for another 4-7 minute . Remove from fire and pour kheer into a serving bowl.Garnish with dry fruits.Your delicious kheer recipe is ready to be served hot/cold
Cashewnut powder cooked in sugar syrup to make a ball.its like a fudge.
Cashewnut powder :-200 grams
Sugar:- 3 &1/2 tablespoons
Lukewarm milk:-3 teaspoon
Ghee:-1/4 cup + for greasing
Green cardamom powder 1 teaspoons
Heat sugar and 50 ml water in a non-stick pan. Cook till one-string consistency is reached. Add cashew nut powder to sugar syrup. Mix well and switch off heat. keep checking there are no lumps.Add 3 teaspoons milk and mix well. Switch on heat, add ghee and cardamom powder. Mix well and make sure that there are no lumps.Cook till the ghee melts and switch off heat. Set aside for 20 minutes or cool to room temperature. Grease your hands with ghee. Divide mixture into equal portions and shape them into laddoos or any shape as u desired.decorate with any dryfruits(optional)